Sun-dried Tomato Dressing Recipe with Garlic and Dijon
This sun-dried tomato dressing is the one I make when I want something with more body than a light vinaigrette, but not as heavy as a creamy dressing. Sun-dried tomatoes, Dijon mustard and garlic are blended into a puree, then all the olive oil goes in at once for a quick blend. It takes about 5 minutes, and it is one of three dressings from my salad dressing formula, which shows how I build any dressing from the same framework.
Why You’ll Love This Sun-dried Tomato Dressing
It sits in the middle of the dressing scale, with body, deep tomato flavour and enough acidity to bring a salad to life. The tomatoes, Dijon and garlic all help to emulsify the oil, so a stick blender does the job in seconds, with less washing up than whisking.
Ingredients You’ll Need
- 2 tsp light brown sugar (maple, honey or agave also work)
- A pinch of salt and some freshly ground black pepper
- 1 small garlic clove
- 8 sun-dried tomato halves
- 2 heaped tsp Dijon mustard
- 80 ml red wine vinegar (balsamic, white wine, sherry or apple cider vinegar also work)
- 200 ml extra virgin olive oil
- A little water, to loosen it at the end
Using Dried Sun-dried Tomatoes
I use the type that comes in oil. If yours are the completely dry type, rehydrate them in boiling water for 10 minutes, then drain them off before you blend.
How to Make Sun-dried Tomato Dressing
Blend everything except the oil and water into a fine puree with a stick blender. Add all the oil in one go and blend briefly to emulsify it, then taste and loosen the dressing with a little water if it is too thick.
Blend the flavourings into a puree
Put the sugar, salt, pepper, garlic, sun-dried tomatoes, Dijon and red wine vinegar into a high-sided container and blend with a stick blender until you have a fine puree. A stick blender in a high-sided container is my go-to for dressings because it is quick and keeps the mess under control. A smooth puree matters, because it is the base the oil emulsifies into.
Add all the oil in one go
Pour all 200 ml of extra virgin olive oil in at once, so it sits on top of the puree. Start with the blender at full speed at the bottom, then bring it up until most of the oil has been incorporated. Mine took no more than 10 seconds. Then use the blender like a whisk, without pressing the button, to mix in the last of the oil.
I do it this way because extra virgin olive oil can turn bitter with too much high-speed blending, so I keep it as short as I can. Dumping the oil in only works with a wet, high-moisture mix like this one, so it will not suit every dressing.
Taste and adjust
Give it a taste. When I made it, everything was in balance and it only needed a little more salt. If it is thicker than you like, add a dash of water to loosen it off a touch.
What to Serve With This Dressing
This dressing is heavier than a light vinaigrette, so it needs a salad leaf that can take it. I use a 50/50 mix of Roma and little gem, which are hardy and crisp, finished with walnuts and some soft cheese. Then I dot a little more dressing around the top for extra pops of flavour. If you like plenty of dressing, hardier, crisper leaves like these are the ones for you. For delicate leaves, a lighter French vinaigrette suits better, and for something richer, try my avocado dressing.
Storing Sun-dried Tomato Dressing
Keep it in the fridge. It will last for around a week.
Frequently Asked Questions
What is sun-dried tomato dressing?
It is a sun-dried tomato vinaigrette where the tomatoes are blended with garlic, Dijon and vinegar into a puree, then emulsified with olive oil. This version sits in the middle of the dressing scale, thicker than a light vinaigrette and lighter than a creamy dressing.
What does sun-dried tomato dressing taste like?
This one has deep tomato flavour and real body, with a clear acidic edge from the red wine vinegar. A little brown sugar is in the mix too, and the Dijon and garlic add depth.
Sun-dried Tomato Dressing Recipe with Garlic and Dijon
Equipment
- Stick blender
- High-sided container
- Mixing bowl / Bowl
- Measuring jug
- Measuring spoons
- Whisk
Ingredients
FLAVOURINGS & INGREDIENTS TO HELP WITH EMULSIFICATION
- 2 tsp Light brown sugar could be maple, honey, agave, or other sugars
- Pinch salt
- Freshly ground black pepper to your liking
- 1 Small garlic clove
- 8 Sun-dried tomato halves if using the not in oil version, rehydrate in boiling water for 10 minutes, then drain
- 2 tsp Dijon mustard
ACIDITY
- 80 ml Red wine vinegar balsamic, white wine, sherry or apple cider vinegar
OIL
- 200 ml Extra virgin olive oil
CONSISTENCY
- Water on stand-by to loosen to the correct consistency
Instructions
- Add all of the ingredients to a high-sided container except for the oil and water, and blend into a fine paste using a stick blender.
- Once you have a paste, add all of the oil in one go, start with your blender at full speed at the bottom, and pull up to emulsify all of the oil. Blend for as little time as possible, to reduce the chances of making the olive oil too bitter (see video)
- Adjust the seasonings as needed, and add a little water if the dressing needs thinning out.
Video
Nutrition
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